This is one of our go to dinners on nights where nothing sounds good and no one wants to cook. They are really easy with basic ingredients that we always have on hand.
The creamy sauce has plenty of flavor and I can’t get enough of it!
Boil your chicken breast. It keeps them super moist and it is such an easy way to cook them even if you are cooking them from frozen.
Also! Waiting to add your sauce until after you have baked the enchiladas for some time is key! It keeps the tortillas from becoming super soggy.
You can definitely substitute sour cream for Greek yogurt. We just always have Greek yogurt on hand and so that’s what I always use. Also if you would like to use large tortilla shells you totally can. I just prefer to use the smaller ones.
These chicken enchiladas freeze perfectly. Just add your chicken and cheese mix to your tortilla shells, roll them up and then place them on a prepped baking sheet (I use a silicone sheet so they don’t stick). Place them in the freezer and let them freeze solid, at least 4 hours. Then place in a gallon freezer ziploc bag. They keep for up to three months. You can also make the sauce, let it cool and then place in a freezer bag. I like to place the sauce in a separate bag and then place it inside the large ziploc bag with the enchiladas to keep it all together. When you’re ready to bake take enchiladas out of freezer with sauce. Place enchiladas on a greased 9×13 pan and bake at 350 degrees for 30 – 40 minutes. To thaw your sauce you can either boil some water and place the bag of sauce in it to thaw or place in your sink with hot water and let thaw. Once your enchiladas are fully cooked, top with cheese and let cook an additional 5-7 minutes. Then top with thawed white sauce and let cook another additional 10 minutes, or until the sauce is nice and hot.
White Sauce Chicken Enchiladas
- 1 lb chicken breasts
- 3 cups shredded cheese, devided
- 2 cups chicken broth
- 1 cup Greek yogurt
- 3 Tbsp butter
- 3 Tbsp flour
- 1 can diced green chilis
- Salt and pepper
- Start by boiling your chicken until it reaches 165 degrees. Prep a 9×13 baking dish with non stick spray.
- Preheat oven to 350 degrees.
- Place cooked chicken in kitchen aid or in a separate boil to shred. I love using my kitchen aid because it’s quick and easy.
- Add in 1 cup of shredded cheese, salt and pepper to chicken. Give a good mix.
- Place about a handful of shredded chicken on a tortilla, roll up and place in a prepped 9×13 baking dish. Repeat until all the chicken is gone.
- Top with two cups of remaining shredded cheese. And bake for 15 minutes.
- While enchiladas are baking melt 3 Tbsp butter in medium size sauce pan.
- Whisk in 3 Tbsp flour, until flour disappears. Add in 2 cups of chicken broth, bring to a boil, and cover. Stirring about every 30 seconds until it starts to thicken. Remove from heat.
- Let cool for about 3 minutes then add in Greek yogurt and green chilies. Whisk until fully incorporated.
- Once enchiladas have finished baking, top with white sauce and bake an additional 5-7 minutes.